Ingredients
- 2 pounds medium Red Bliss potatoes (about 6 or 18 new) scrubbed
- 1/4 cup red wine vinegar
- Table salt and ground black pepper
- 3 hard-boiled eggs (large), peeled and cut into 1/2-inch dice
- 1 stalk celery medium, minced (about 1/2 cup)
- 2 tablespoons minced red onion
- 1/4 cup pickle sweet, minced
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh parsley leaves , minced
Directions
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Cover potatoes with 1 inch of water in stockpot or Dutch oven. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife or metal cake tester can be slipped into and out of the center of the potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
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Drain; cool potatoes slightly and peel if you like. Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
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Place warm potato cubes in large bowl. Add vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss gently. Cover bowl with plastic wrap and refrigerate until cooled, about 20 minutes.
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When potatoes are cooled, toss with remaining ingredients and season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 1 day.